Monday, January 11, 2010

Smoked Sausage, Rice and Mushroom Soup/Stew

Rachael Ray would call this a stoup, which is supposedly a cross between a stew and a soup. But since I don't use such ridiculous words you're going to have to trust me that a big bowl of this thick hearty concoction will leave you wanting to shout "YUM-O!" Or is it "DELISH!?" Either way, grab your spoonula and dig in.

Add remaining two tsp olive oil to pot. Add onions and mushrooms. Season with salt, pepper, tarragon and thyme. Saute until onions have softened and mushrooms have given up their liquid, 5-7 minutes. Add chicken broth and Worchestershire sauce. Increase heat and bring to a boil. Dissolve cornstarch in a tablespoon or two of cold water. Slowly add the cornstarch mixture to the soup. Continue to boil for a minute or two. Reduce heat a bit and stir in the reserved rice and sausage. Turn off heat and add half & half. Serve in soup bowls and garnish with sliced green onions.

*Disclaimer: This is not a Rachael Ray recipe. (But it's tasty enough to be!)

Beautiful looking soup - couldn't you just brown the sausage without the oil? I would think it has enough added fat to do that - not sure... but olive oil is heart healthy and does add good flavor! So it is a win win situation... hmmmm choices - I love choices!!! You make me smile, Mags - you really do!

I made this the other night and it was so good. I had some left over sour cream so added that instead of the 1/2 and 1/2 and I used a whole box of chicken broth. Rather than buy fresh herbs I used some herbes de provence and it was great. I loved the flavor. I told my husband that it was so good and looked so nice that I wouldn't be afraid to fix that for company. Good work!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com